Giuliano Rosati Valpolicella Ripsasso 2015 – Verona, Italy
Varieties: Carvinone, Corvina, Rondinella
Vinification: Fermentation with maceration in steel for 10 days at 25°C, with daily pumpovers and delestage. Refermentation in January on the Amarone pomace; for every litre of Amarone, 2 litres of Ripasso are produced.
Tasting Notes: This is a very classically-styled Ripasso. Brillant ruby red; scents of ripe blackberry, clove, tobacco, and liquorice; full- avored palate, velvety, crisp, and refreshing. The wine is aged in oak and this process had imparted background tones of vanilla and toasted nut.
*Sale price ends on 2/28/2018